The Fishguy Market : Recipe

Rustic Italian Bread Stuffed With Fish And Herb Butter (serves 8)

1 Each Thick Crusted Bread

For The Herb Butter
1 Pound Sweet Butter Soften To Room Temp
1 Tablespoon Garlic Chopped
1 Cup Shallots Minced
3 Tablespoons Fresh Thyme Chopped
3 Tablespoons Fresh Basil Chopped
3 Tablespoons Fresh Chives Chopped Season With Salt And Pepper
1 Pound Tuna Large dice
1 Pound Salmon Large dice
1 Pound Swordfish Large dice Season With Salt And Pepper
2 Each Roasted Red Peppers

For The Pesto Sauce
2 Cups Basil Leaves
2 Cups Extra Virgin Olive Oil
½ Cup Pine Nuts Toasted
½ Cup Parmesan Cheese Only The Best!!
1 Tablespoon Garlic Chopped

To prepare the bread, cut off the top of the bread and remove about 3/4 of the bread that's inside and reserve it for later.
Combine the ingredients for the butter and blend well with a spatula, season with salt and pepper to taste.
Spread about half of the butter mixture on the inside of the bread loaf. Season the fish with salt and pepper, and then fill the bread loaf with the fish.
Smear the rest of the butter mixture over the top of the fish. Take the reserved soft inside of the bread and pulse it in a food processor until coarse.
Cover the top of the bread with the crumbs, and then place it in a 325-degree oven for about 30 minutes.
Turn up to 375 degrees for five minutes to really crisp up the outside of the bread.
While the bread is cooking, make the roasted peppers and pesto sauce.

For the peppers

Coat with olive oil and grill until blistered all around {lace in a dish and cover with plastic wrap and let steam for about 15 minutes.
When cool enough to handle, peel away the skin and remove all of the seeds and veins.

For the pesto sauce

Combine all the ingredients and pulse in a food processor until smooth.
When the bread is ready, take it out of the oven and let it set for five minutes before you slice it and serve it with the pesto sauce and roasted red peppers.

Crispy Coriander Crusted Baby Octopus Salad (Serves 4)

1 Pound Baby Octopus Cleaned
2 Cups Coarse Bread Crumbs
3 Tablespoons Coriander Seeds Toasted And Ground Season With Salt And Pepper
Beaten Egg Whites

1 Each Avocado
½ Each Red Onion slice thin
2 Heads Baby Frisee Lettuce Cleaned
4 Each Roma Tomato
2 Cups Extra Virgin Olive Oil
2 Each Fresh Thyme Sprigs

For The Vinaigrette
2 Cups Oil From Poaching The Tomatoes
3 Tablespoons Shallots Chopped
2 Tablespoons Fresh Chives Sliced
2 Each Meyer Lemons Segments
½ Cup Champagne Wine Vinegar Season With Salt And Pepper To Taste
Blended Olive Oil For Frying

To make the olive oil poached tomatoes

Cut stem part of the tomato off and score the other side of the tomato.
Place stem side down in a oven proof baking dish and pour the two cups of olive oil and add the sprigs of fresh thyme.
Season with a little salt and pepper, cover with foil and bake at 250 degrees for about 2 hours. Let cool.
Peel and seed the tomatoes, leaving the sweet fleshy meat only.
Reserve the oil.

To make the vinaigrette

Combine the now roasted tomato olive oil and the rest of the vinaigrette's ingredients, season with salt and pepper to taste.
Heat oil to 350 degrees.
Clean the octopus and dip it first into the beaten egg whites and then into your coriander bread crumbs that you have seasoned with salt and pepper.
Fry the octopus for about one to two minutes, being careful not to overcook them or else they will be tough.
For plating
Slice the avocado and put that on the bottom of the plate, toss frisse lettuce with some of the vinaigrette, season with salt and pepper
Place on top of the avocado, adding some red onions and top with the hot octopus.
Arrange some of the poached tomatoes around for color. Drizzle with extra vinaigrette. (Optional)

Lobster B.B.Q. Shrimp (serves 4)

12 Each U 10 Shrimps Cleaned-Tail On

The Lobster Stock
2 Each Lobsters Live
5 Cups Celery Chopped
5 Cups Onion Chopped
5 Cups Carrots Chopped
2 Cups Fennel Chopped
2 Oz Fresh Thyme
3 Cups Shallots Chopped
2 Cups Brandy
1 Cup Tomato Paste
1 Gallon Chicken Stock
The Chips
I Each Idaho Potatoes Peeled
Cilantro Leaves
Blended Olive Oil
Asparagus (Tossed In Olive Oil + Seasoned) Grilled
The B.B.Q Sauce
3 Tablespoons Shallots Minced
1 Tablespoon Garlic Minced
1 Cup Lobster Glace
1 Tablespoon Worcestershire Sauce
1 Tablespoon Brown Sugar
½ Teaspoon Dijon Mustard
1 Teaspoon bark Molasses
2 Tablespoons Butter
The Lobster Mashed Potatoes
3 Each Idaho Potatoes Peeled
½ Cup Heavy Cream
½ Cup Butter
¼ Cup Lobster Glace
1 Cup Lobster Tail Meat Chopped
2 Tablespoons Chives Sliced
Season With Salt And Pepper

For the lobster stock

Slightly steam the lobsters until they just turn red, about five minutes. At this point the lobsters will not be fully cooked.
When cool, remove claw meat and tail meat while the pot is off the flame so you can control the flare up)
Add the rest of your Ingredients and cook for about 1 1/2 hours
Strain and put back on the stove in a wide bottom pot and reduce until you have a syrup consistency. The one-gallon of liquid should be reduced to about 2-3 cups.

To make the chips

Have a nonstick baking mat available or a good nonstick baking sheet pan.
Slice the potatoes paper thin, lengthwise on a mandoline, or Japanese slicer
Lay one piece of potato down on the baking sheet, then brush with olive oil, place a few pieces of cilantro on the potato slice cover with another piece of potato, then brush with a little more olive oil
Repeat this process and then place a piece of parchment paper (wax paper) over the chips and then another sheet pan on top of the paper
Bake in a 325 degree oven for about 15 -20 minutes or until golden brown.

For the lobster mashed potatoes

Boil potatoes until tender, put through a ricer or food mill, then fold in your lobster, butter, cream, lobster glace, and chives.
Season with salt and pepper

For the shrimps

Heat a sauté pan, add one tablespoon of blended olive oil, minced shallots, minced garlic and the shrimps, sauté for two minutes
Add the lobster glaze, Worcestershire sauce, brown sugar, mustard, and molasses, lobster claw meat and then reduce the sauce until it can coat the back of a spoon.
Whisk in butter, serve with mashed potatoes, grilled asparagus and garnish with cilantro chips.

Tournedos Of Wild Steelhead Trout (Serves 8)

3 Pounds Trout Fillet
1 Pound Pancetta Bacon Sliced Thin
4 Each Leeks Julienne
2 Each Belgian Endive
2 Each Radicchio
1 Each Lemon Juiced
1 Each Lime Juiced
1 Each Orange Juiced Season With Salt And Pepper
25 Year Old Balsamic Vinegar
Buerre Blanc
3 Each Shallots Sliced
1 Cup White Wine
1 Each Orange Juiced
1 Each Lemon Juiced
2 Each Fresh Thyme Sprigs
½ Cup Heavy Cream
1 Pound Butter Cubed Season With Salt And Pepper

Blended Oil For Frying

Take half of the julienned leeks and sauté them in 3 tablespoons of butter, season with salt an pepper and set aside.
Take the other half of the leeks and deep-fry them in the blended oil that has been heated to 350 degrees until they are golden brown.
Fry them in small batches to prevent the oil from losing heat rapidly which will make your leeks soggy.
Slice pancetta very thin on a slicer.
Then line a large piece of plastic wrap with the pancetta, overlapping each piece so you end up with one large piece of pancetta.
Lay the whole cleaned side of the fish on the pancetta and butterfly it open from the center out.
Fill it with the leeks and season with salt and lots of fresh cracked pepper.
Tightly roll the roulade and let it rest for about 20 minutes in the cooler. Slice and grill to order.

For the endive and radicchio

Peel away the leaves and sauté them in butter
Deglaze with the citrus juice and season with salt and pepper.

For the citrus buerre blanc

Sauté the shallots in two tablespoons of oil, add the wine, herbs, citrus juices, bay leaf and peppercorns.
Let reduce until dry
Add the heavy cream and reduce that by half.
Whisk in the butter slowly on a low heat.
Strain, season and hold away from direct flame, don't let the sauce get to hot or else it will break.